For me, the Memorial Day weekend wouldn’t be complete without burgers!! No matter what kind of burger you are making, there is one component that I think is key to the perfect burger. The Bun.
I’ve heard it said on hundreds of different food blogs before – you’ll never want to buy hamburger buns once you’ve made them. I can now (finally) say that I totally agree with the masses. Homemade hamburger buns are where it’s at. Seriously. Please believe me on this, because I seriously think that these buns would make the most boring of hamburgers absolutely amazing. In fact, these burgers are just regular, every day burgers – but it was one of the best burgers I’ve had. And I’m giving credit completely to the bun.
If you think that these will be hard to make, think again. They are pretty easy to make – even if you don’t make a lot of bread. Make them for your friends and family this weekend, and you’ll be the star of the holiday!!
Homemade hamburger buns that will make you never want to buy store-bought buns again!
Ingredients
- 1 cup milk
- 1/2 cup water
- 1/4 cup butter
- 4 1/2 – 5 1/2 cups all-purpose flour
- 1 (.25 ounce) package instant yeast
- 2 tablespoons white sugar
- 1 1/2 teaspoons salt
- 2 eggs, divided
- 1 tablespoon water
- sesame seeds, optional
Instructions
- In a small saucepan, combine the milk, water and butter. Heat until very warm, but not boiling.
- In the bowl of a stand mixer, or in a large bowl, combine 1 1/2 cups of the flour, the yeast, sugar and salt. Mix together. Mix in 1 of the eggs. Add in the warmed milk mixture. Continue to add in the flour, 1/2 cup at a time, until the dough comes together. It should pull away from the sides of the mixer, but should still be tacky. If using a mixer, change to the dough hook and knead for 5-8 minutes. If making by hand, turn dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
- Cover the dough and let rise for 30-40 minutes.
- Shape into 12 balls and place on a greased cookie sheet. Flatten slightly. Cover and let rise for 30 minutes.
- Preheat the oven to 400F. Combine the remaining egg and the tablespoon of water. Brush gently on top of the buns. Sprinkle with sesame seeds, if desired. Bake in the preheated oven for 10-12 minutes, or until golden brown.
Okay, you’ve talked me into it. I’m going to have to make my own, especially since you’re sharing that it isn’t difficult- for some reason, I tend to shy away from any yeast recipe other than pizza dough.
Homemade hamburger buns have been on my ‘to make’ list for quite sometime. I HAVE to make them soon!
Haha yeah it’s totally true…but I feel that way about all bread! I haven’t bought a loaf in two years now I think…and I won’t ever be going back. These look fantastic!
This is so cool! Love this.
When I was in ninth grade a million years ago, the lunch ladies in the cafeteria made the best bread I’ve ever had. They made all of the hamburger and hot dog rolls, as well as the hot rolls they served with everything else. I miss those ladies and their rolls. I really need to try these- they look so good!
I have been wanting to make these. Will try this weekend — wish me luck!
How long do they last after they’ve been baked?
Nikki – I wouldn’t make them more than a day in advance. They are best the day they are made, but they were still good the next day. Homemade bread seems to mold faster than storebought (no preservatives!!) so I wouldn’t make them too far in advance.
Think I could sub in some whole wheat flour on these?? I’m having major issues with my yeast rising, but am willing to try again!
Skinny Fat Kid – I haven’t tried, but I’m guessing you could do half and half – I usually have good luck doing that. If you’re having problems with your yeast, I would try buying new – maybe the batch you have is old or bad?
Gorgeous! I would think you could also freeze them to make them last longer.
Thank you!!
This recipe is incomplete. You may want to add a few more directions as to the order of incorporation. Wet to wet then add dry.
Thanks Beth – I have fixed the recipe.
You are so right. Everybody says “you’ll never buy store bought again” and for that reason I nearly didn’t click on your recipe. But I did and will be trying the recipe soon. I think it was the photo that done it LOL.
However, please convert 1/4 cup butter into grams for me as I’m not used to cup measurements for hard ingredients. Or is the butter completely melted before measuring?
Hi Debs – The butter is not melted before measuring. Here is a resource to convert to grams – http://allrecipes.com/HowTo/cup-to-gram-conversions/Detail.aspx Hope that helps!!
I made these and they turned out great! I brushed mine with half and half just before baking instead of the egg. We ate them all weekend and each day they were just as good as the last.
[...] to one day learn how to make from scratch. Over the years, I’ve made many of them – hamburger buns, corn dogs, crackers, Junior Mints – and lately, I’ve been trying out more of these [...]
thank you so much for the recipe! made it twice so far, and turned out great both times!
I hosted a backyard barbeque for 80 people. I made 14 dozen of these buns to serve with pulled pork and these buns were the hit of the party. People are still talking about them. Thanks!
[...] didn’t really want to leave the house. And then I remembered that I have a great recipe for homemade hamburger buns – I bet it would work great for hot dog buns as [...]
what temp should the milk mixture be? have ruined the batch as it goes from very warm to boiling very quick:(
@michele mazurek, it should be warm to the touch, but not boiling. If you have a thermometer, I would aim for about 110F.
Awesome.. thank you. I baked them anyway. they were very dense but great flavor. I will make them again and correct the temp of milk mixture.